|

Crispy Parmesan Chicken Strips

Crispy Parmesan Chicken Strips

My kids both like crispy chicken but I don’t like to give them processed nuggets very often. I had a couple of chicken breasts in the fridge so I decided to make some crispy chicken strips for dinner. I marinated the strips in some buttermilk with seasonings before coating them in a bit of panko/parmesan/flour/cornmeal. I cooked them with a bit of oil in the skillet until crispy and delicious. My kids gobbled these crispy parmesan chicken strips right up and my husband did too. They were moist and tender inside with a nice crisp coating on the outside without being greasy.

Crispy Parmesan Chicken Strips

How to Make Crispy Parmesan Chicken Strips

Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag.  Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).

Combine the panko, parmesan, flour, cornmeal,  1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish.  Dip the chicken strips evenly in the panko mixture then place them on a plate.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes. Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.

Crispy Parmesan Chicken Strips

 

 

Crispy Parmesan Chicken Strips

 

Yield: 2-4

Cook Time: 10 minutes +/-

Ingredients:

2 boneless skinless chicken breasts, cut into same sized strips
1 cup of buttermilk
1 tbsp hot sauce (I used Frank’s)
2 tsp garlic powder, (divided)
1 tsp onion powder, (divided)
1 tsp paprika, (divided)
Sea salt and freshly cracked pepper, to taste
1 cup of panko
2 tbsp parmesan cheese, finely grated
2 tbsp flour
1 tbsp fine cornmeal
2 tbsp vegetable oil, (divided)

Directions:

Combine the buttermilk, hot sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste in a large zip lock bag.  Add the chicken strips to the mixture, seal the bag, and shake until well combined and the chicken is coated. Place into the refrigerator for 6 hours (or overnight).

Combine the panko, parmesan, flour, cornmeal,  1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and sea salt and freshly cracked pepper, to taste together in a large dish.  Dip the chicken strips evenly in the panko mixture then place them on a plate.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the pan is HOT add the chicken strips and cook until golden brown, about 3-4 minutes. Flip the chicken strips over and add the remaining oil to the skillet, if needed. Cook until the other side is golden brown and the chicken is cooked through, about 3-4 minutes. Place on a paper towel to drain excess oil before serving. Serve with your favorite dipping sauce and enjoy.

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

6 Comments

  1. That looks good! Wanted to pop in to say hi!!!
    XO Kris

  2. Your children are lucky to have a mom that will fix them real food – like I grew up on.

  3. Nothing more delicious than breaded chicken. Looks delicious . No wonder your family gobbled them up.